SPICY PORK TENDERLOIN PITAS

Directions In a small bowl, combine the cucumbers, sour cream and dill. Refrigerate until needed. Cut the pork across the grain into ½-inch cutlets, then slice each piece into thin strips. In a large bowl, combine the mustard, oil, lemon juice, garlic and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes. Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes. Working in bunches to avoid overcrowding in the pan, add the pork and saute for about 3 minutes or until cooked through. Transfer to a plate. Place peppers and onions in a 9" glass pie plate. Cover with vented plastic wrap and microwave on high for 3 minutes or until soft. Add the onions and peppers to the pan; saute for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions. Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce. Nutritional analysis per serving: Calories 307, Fat 7g, Calories from Fat 19%, Cholesterol 38mg, Fiber 3g, Sodium 377mg. The National 5 A Day Program - www.5aday.gov